DA IKY FARMING DAIRYING AGROTECHNY. 1183 



was as follows: Specific gravity, 1.0323; total solids, 12.70 per cent; [at, 3.73 per 

 cent; and solids-not-fat, 8.97 percent. The average fat content of the morning milk 

 was 3.54 per cent and of the evening milk 3.91 per cent. 



Analyst- are also reported of I sample each of human milk, ass's milk, adulterated 

 cream, a butter adulterant, and a new preservative. The butter adulterant con- 

 sisted mainly of casein and the new preservative was acid potassium fluorid. 



The milk supply of Boston, New York, and Philadelphia. < i. M. Wiin \kki: 

 (U. S. Dept. .!'//•., Bur. Anim. Indus. Bui. 81, pp, 62, figs. ;>. In this account of tin- 

 milk supply di cadi of the cities mentioned information is given on the magnitude 

 of the business, source of the milk, means of transportation, freight ran-, handling 

 the milk in the city, sanitary regulations, and similar topics. Map- are given show- 

 ing ilif source of the milk supply of cadi of the cities. 



On the influence of milk control upon the composition of milk in Gratz, 

 K. Ihaii: (Arch. Hyg., 56 (1906), No. l - :. pj Under the influence of 



milk control the average fat content of the market milk of this city increased from 

 2.6 per cent in L898 t«. 3.5 1 percent in L905. 



The rapidity of the absorption of odors by milk, I- . Bordas and Toi plain 

 (Compt. Rend. Acad. Sci. [Paris], l', : I 1906), No. ?2, pp. 1204, 1205).- -Milk e 



for several minutes in an at sphere containing formaldehyde in the proportion of 



1 :100,000 showed clearly a reaction for this substance. The fresher the milk the 

 more rapid was the absorption. 



Contribution to the study of the bacterial content of milk and of the 

 udder, R. d'Heil (Arb. Hyg. Inst. K. Tierarztl. HochschuU Berlin, 1906, No. 7; abs. 

 in Rev. Gin. Lait, 5 (1906), No. IS, p. 806).— The author finds bacteria regularly 

 present in the milk cistern and ducts and concludes that they gain entrance through 

 the orifice of the teat. Glandular tissue which contain- only a small number of 

 bacteria is believed to possess considerable bactericidal power. The higher bacterial 

 content of machine-drawn milk is considered due to the difficulty of cleansing 

 milking machines. 



The contamination of milk at the dairy, A. II. Stewabt I Amer. Med., n. «er., 

 1 (1906), No. 1, pp. 17-21, Jigs. 9). — Six experiment- are reported which Bhow in a 

 striking manner the value of sterile covered milk pails in lessening the bacteria] 

 contamination of milk. 



On the frequency of streptococci in milk, M. Kaiseb I Arch. Hyg., 56 i 1906), 

 No. 1-2, pp. 51-89). — Streptococci were found in 76.6 per cent of 30 -ample.- of milk 

 collected in Gratz and vicinity from November, L904, to .inly, L905. The cultural 



tests are reported in detail. 



On the streptococci of milk, P. T. Muller (Arch. Hyg., . Vo. l-.\ 



pp. 90-107 i. — Twenty-one cultures of streptococci isolated from pathological products 

 and 22 from milk samples were studied a- regards their power of coagulating milk, 

 hemolytic properties, and behavior toward agglutinating serum. 



It was Eound that nearly all of the milk streptococci curdled milk at the end of 

 24 hours, while very few of the pathogenic streptococci curdled the samples even at 

 the end of 48 hours. All .-ample- in both seri< -. however, were curdled in 72 hours. 

 The more rapid production of acid by the milk streptococci, however, i- not i onsid- 

 ered as Bhowing any specific difference between the two -roup- of organisms. 



In studying the hemolytic power of the various organisms the cultures were divided 

 into •_' series, the first containing those recently isolated, and the second those grown 

 for some week- in the laboratory. Of the 13 pathogenic streptococci in the tir-t -dies 

 7 showed hemolytic properties, and of L0 in the second series 4 were distinctly and I 

 slightly hemolytic. Of 10 milk streptococci in each series, 5 in the first and :: in the 

 second possessed hemolytic properties. The results, therefore, showed do striking 

 difference between the pathological and milk Btreptococci a- regards hemolysis. 



